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Crispy Roasted Za'atar Potatoes

0 comments | September 12, 2019

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This is going out to my sister's boyfriends mom.. Marianne.. you make the best cripsy potatoes I've ever had! Honestly though, who doesn't like a perfectly crisp potato? Perfect for a dinner side, or morning hashbrowns. You can't go wrong! These ones are especially good dipped in my Dairy-Free Dilly Ranch!

I know It may seem like an annoying step, parboiling potatoes first - but trust me, it is worth the effort! They are soft and fluffy on the inside, and super crisp on the outside! The Za'atar seasoning is a blend of savoury dried herbs and spices, including sumac - a tangy, almost lemony tasting spice, I can't quite describe it! The only traditional ingredient I didn't add is sesame seeds.. because they burnt in my first test round!! lol. :-/ You win some you lose some!

I hope you try them out, and love them as much as I do!

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Crispy Roasted Za'atar Potatoes

Serves 4-6

Ingredients:

2 pounds red roasting potatoes, scrubbed, and cut into 1 inch chunks
3 tablespoons avocado oil or melted ghee
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground sumac
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper

Instructions:

Preheat the oven to 450F and bring a large pot of salted water to a boil.
Place the cut potatoes in a colander, and rinse well with cold water. Carefully place the potatoes in the boiling water, and boil for about 8-10 minutes - or until slightly softened but not fully cooked through.
Strain through a colander and let the potatoes steam dry for a couple minutes. While they are drying, line a large baking sheet with parchment paper.
Transfer the potatoes to the parchment lined baking sheet, toss with oil/or ghee and spices.
Bake for 30-35 minutes, tossing half way through, or until outsides are crispy and golden brown in colour. Season with more salt to taste, and serve.

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